1 ½cupspacked shredded zucchiniapprox 3 medium zucchinis, (300 grams)
¾cuppacked brown sugar(130 grams)
¼cupunsalted buttermelted and cooled (60 grams)
¼cupplain yogurt(65 grams)
1cupall-purpose flour (plain flour)(125 grams)
½cupunsweetened cocoa powder(75 grams)
1cupsemisweet chocolate chips(160 grams)
For the Vanilla Glaze
5tablespoonspowdered icing sugarsifted
Few drops of green food colouringoptional
1 tablespoonwateror more if needed
Preheat the oven to 350°F/ 175°C. Lightly grease a 9 x 5 x 3 inches (2lb) loaf pan with butter or nonstick cooking spray.
Wash the zucchini, leave it unpeeled and shred with a grater. Give it a little squeeze to get out some of the excess moisture.
1 ½ cups packed shredded zucchini
In a large bowl, add the eggs, brown sugar, melted butter, oil, yogurt and vanilla extract and beat together until fairly smooth.
2 large eggs, ¾ cup packed brown sugar, ¼ cup unsalted butter, ¼ cup vegetable oil, ¼ cup plain yogurt, 2 teaspoons vanilla extract
Sift in the flour, cocoa powder, baking powder, baking soda and salt. Gently stir by hand to combine (don’t beat it, but ensure there are no streaks of flour.)
1 cup all-purpose flour (plain flour), ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
Stir in the zucchini and most of the chocolate chips.
1 ½ cups packed shredded zucchini, 1 cup semisweet chocolate chips
Pour the chocolate zucchini bread batter into the greased pan and spread to the edges. Sprinkle the top with the remaining chocolate chips, then place into the oven and bake for 50 minutes or until a toothpick inserted in the centre comes out clean.
Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, stir the glaze ingredients together until smooth, adding more water or sugar if needed for a drizzling consistency. When the zucchini bread is completely cooled, drizzle it over the top.
5 tablespoons powdered icing sugar, 1 teaspoon vanilla extract, Few drops of green food colouring
When grating the zucchini, you want to remove excess moisture but not too much as it helps the bread stay moist while baking.Chocolate chip zucchini bread must be fully cooled before the icing is drizzled on top. This will ensure the icing does not melt into the bread.Overworking the batter could cause the bread to not rise properly.Make sure you mix the batter just until combined.A layer of parchment paper can be placed on the bottom of the loaf pan to help remove it easier after baking.Instead of a mix, you can use just oil or just butter to make this zucchini loaf.VariationsYou can use yellow squash to make this chocolate loaf or a mix of yellow squash and zucchini.Chopped walnuts or pecans make a great addition to this chocolatey bread.White chocolate chips, butterscotch chips, or peanut butter chips can be used instead of milk chocolate.Add a pinch of Pumpkin Pie Spice for a warming flavor.